Return to Main Recipes Page/Return to Home Page
3 to 4 cups spring salad mix or escarole, cut into bite sized pieces
Dressing:
Blend garlic paste, anchovy, vinegar lemon juice, mustard and salt and pepper to taste in blender or in processor. With motor running, slowly pour in the oil in a stream and blend well.
When ready to serve toss with salad ingredients.
Posted by Judith Sobel
Nutritional Info Per Serving: N/A
3 to 4 cups fresh spinach, cut into bite sized pieces
1 red onion, chopped or cut into thin half moons
1 clove garlic, minced or mashed to a paste
1 flat anchovy fillet or to taste, chopped
2 tsp. balsamic vinegar
1-1/2 tsp. fresh lemon juice
3/4 cup Dijon-style mustard
1/3 cup olive oil (or less)